Oregano-Crusted Alaska Cod with Greek Quinoa Salad

Heart healthy and sustainably wild Alaska cod is paired with the whole grain goodness of quinoa in this dish drawn from the cuisine of the Greek isles. Use fresh Pacific cod in season or frozen any time for the same delicious results.

Steps

1. Alaska Cod: Pat the cod dry. Pat breadcrumbs onto the fish. Place on a rack and chill for 30 minutes, up to 4 hours.

2. Prepare the quinoa: Rinse the quinoa in cold water several times to remove the bitterness. Place in a saucepan and cover with 2 cups water. Bring to a boil, reduce heat and simmer for 15 minutes. Cool under cold water. Drain thoroughly.

It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared towards foodservice operators and suppliers.